Heat 2 tablespoons of the olive oil in a medium sauté pan over medium heat.
Sweat the shallots and garlic with the peppercorns just until they begin to wilt.
Add the thyme and bay leaf, and heat for about 1 minute.
Pour in the vinegar, increase the heat and when liquid comes to a simmer remove from the heat.
When the marinade is cool whisk in the remaining olive oil.
Place the pork blade chops in a shallow glass casserole and pour the marinade over them, turn so the meat is completely coated.
Refrigerate for 1 hour turning the chop halfway through.
Remove the chops from the marinade, wiping off excess oil with a paper towel.
Season the chops with salt and cracked black pepper.
Preheat gas grill to 350 degrees F.
Grill marinated pork blade chops for approximately 10-12 minutes or until cooked to desired temperature.
Remove from grill and let rest for 5 minutes before serving.